For those in NYC, there are two Thai grocery stores in Chinatown:
- Bangkok Center Grocery: 104 Mosco St., New York, NY 10013
- Udom Grocery: 81 Bayard St., New York, NY 10013
You will need:
One can of coconut milk
Thai Green Curry Paste
I set aside the 1/2 cup of the bamboo shoots, 1/4 cup of the straw mushrooms and also some julienned orange & green peppers (about half of each)
- fish sauce
- meat of your choice (i used chicken)
To begin, refrigerate the coconut milk for about 20 minutes. This will cause the milk to seperate and a thicker, top layer will form once its cold. In a heated pan, spoon about 3-4 tablespoons of the creamy (solidified) layer of the coconut milk. It will start boiling/sizzling. Add in 1 tablespoon of the green curry paste. (If you like it SPICY, add in more. But be warned: I used two HEAPING tablespoons and it was SUPER DUPER spicy.)
Cook the coconut milk & curry paste together (about 5 minutes). It'll be dry & look like its gonna burn... but it's getting the oil out of the coconut milk & curry. Then add in the rest of the coconut milk. Bring to a boil and then add in your meat & veggies. Bring all that to a boil once more and then add in 1 tablespoon of sugar, 2-3 tablespoons of fish sauce, pinch of salt (to your taste).
Simmer for 15-20 minutes more (to ensure that the meat is cooked thoroughly) and then serve.
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